Osso buco is a dish made with slow-braised shanks. Gremolata, a combination of parsley, lemon rind, and garlic, is a traditional finishing touch. Serve with polenta or mashed potatoes.
6 (8-ounce) veal shanks, trimmed
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour (about 1 ounce)
1 tablespoon butter, divided
1 cup finely chopped yellow onion (about 1 medium)
1/2 cup finely chopped carrot (about 1 medium)
1/2 cup finely chopped celery (about 1 stalk)
2 bacon slices, diced (uncooked)
1 cup dry white wine
1 cup fat-free, less-sodium beef broth
1 (14.5-ounce) can no-salt-added whole tomatoes, drained and chopped
1 cup chopped fresh flat-leaf parsley
1 teaspoon grated lemon rind
1 garlic clove, minced
How to Make It
Sprinkle veal with 1/4 teaspoon salt and pepper; dredge in flour.
Melt 1 1/2 teaspoons butter in a large Dutch oven over medium-high heat. Add 3 veal shanks, and cook for 8 minutes, browning on all sides. Remove to a plate. Repeat procedure with remaining 1 1/2 teaspoons butter and veal.
Add onion, carrot, celery, and bacon to pan; sauté 5 minutes or until vegetables are tender. Add wine; cook 5 minutes or until liquid almost evaporates. Add remaining 1/2 teaspoon salt, broth, and tomatoes. Return veal to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until veal is tender.
Combine parsley, rind, and garlic in a small bowl. Stir into osso buco; cook 10 minutes.
One of my favorite recipes ever from CL! Rich, hearty & tons of flavor. I would rate this equal to the best restaurant Osso Buco I have had. The gremolata is the crowning touch. I have also made with veal shoulder, when shanks were not readily available. Often sold at the grocery store, cut up as for stew. Same beautiful veal flavor.
This is SO delicious. I fixed this for a celebration dinner for my husband and me. I had to go out for a little while and since I cook on gas, I decided to put it in the oven at 275 while I was gone, about an hour. It worked perfectly. I added a little orange rind also, as I had read Julia Child's recipe and she had both, so why not! Also the dressing on the spinach salad I fixed had both in it. I will definitely fix this again.
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